Mexican Rice (Arroz a la Mexicana)

1 1/3 cups uncooked rice
3 tbsp cooking oil or shortening
1 medium onion, diced
1 garlic clove, diced
2 beef bouillon cubes dissolved in 2 cups water
1/2 can (8-ounce) tomato paste
1 tbsp minced parsley, fresh or dried
1/2 lb fresh mushrooms, thinly sliced (optional)
1 tbsp ground cumin (comino)
1 tsp ground coriander

Fry rice in oil in large (12-inch) skillet over medium heat until an opaque yellow, stirring to prevent burning.

Add onion and garlic; saute, until transparent.

Add bouillon (be careful pouring it into the pan, as it will steam). Stir in tomato paste, parsley, mushrooms, cumin and coriander.

Reduce heat to simmering, cover pan and simmer 20 minutes or until all water is absorbed. Check often and stir to prevent sticking.

Recipe source: Houston Chronicle, May, 1997